The youngest member of our farm family has a favorite restaurant and it serves Mexican food.  His dad likes his Mexican food a little on the hot spicy side.  Their whole family enjoys their “taco” Saturday nights. This opportunity to enjoy Mexican food comes to them in part from a group of immigrants who played a vital role in our region.  As they came here they brought many elements of their culture including culinary styles and ingredients

The major group of Latinos who have settled in our state have come from Mexico. They began arriving in the 1870’s to provide mule packs for mines.  During World War II there was an increased demand for agricultural workers, so Mexicans were recruited to do the work.  Many stayed, sharing their cooking which we enjoy and make attempts to replicate. To do that it helps to know a little about what gives the flavor to Latin American dishes. Latin Americans use many of the herbs we use such as thyme, rosemary, oregano and marjoram but they also have a few not always familiar to our typical European taste buds.  Here are a few to consider.

Cilantro - is an easy to grow herb that is becoming a favorite of many Americans.  It is a member of the parsley family and grows similarly, even in appearance.  If left to flower and go to seed, the seeds are known as coriander, which is also used in Latino cooking.  The flavor of cilantro is a little spicy with a complex flavor with hints of pepper, sage and lemon.

Culantro - although related to cilantro, has a stronger flavor. It is an easy-to-grow herb that has many culinary uses in Caribbean, Latin American, and Asian cuisine. Although used in small amounts, its very strong flavor is used as a seasoning in a wide range of foods, including meats, vegetables, and chutneys. Plants grown under shade produce larger and greener leaves. It has long, serrated leaves and sports a blue flower when permitted to bolt. It actually looks a bit like a long-leafed lettuce and grows in a similar manner, from a centralized rosette. At the peak of its growth, a culantro plant can be one-foot tall and the leaves as much as two-inches wide.

Epazote  -  The coarse, robust plant may grow as tall as 5 feet with a much branched, downy stem that is woody at the base. Tiny greenish flowers in dense spikes in the leaf axils bloom in late summer and fall.  Commonly used as a spice in traditional Mexican dishes especially when preparing black beans as the herb has carminative properties and can help prevent flatulence.   Raw, it has a resinous pungency, similar to anise, fennel or even tarragon, but stronger, some consider it a bit like the smell of a squashed stink bug.  

Cumin – native to the eastern Mediterranean through to East India.  An annual flowering plant from the parsley family, whose seeds are used in the cuisines of Mexico, Asia, the Mediterranean and the Middle East. Has a nutty peppery flavor that packs a punch

Chile peppers –  Seeds are typically used or powder of all levels of heat

Annato seeds – seeds from achiote tree, used in rice and stews, imparts orange/yellow color

Adobo Seasoning  - all-purpose seasoning containing oregano, cumin, onion powder, chili/cayenne and paprika

Another group of immigrants who played a major role in our state are Asians.  Chinese were the first Asians to come to Washington during the mid--1800’s.  They came to work on railroads, in logging camps and at the canneries.  Japanese immigrants started arriving in the early 1900’s coming from Hawai’i.  They also came to work in canneries and logging camps and also to pick produce.  After the end of the war in Vietnam, SE Asians arrived.  All these groups brought their culinary experiences with them that have been incorporated into American cooking.  Interestingly, Asians use some of the same herbs that Latinos use including cumin, coriander(cilantro) and chilies.  They also have some herbs of that are more common to their cooking habits.

Lemon Basil – a typical annual basil plant with tones of lemon/citrus flavor; can be combined together with other herbs to make a paste - something commonly used in a wide variety of Asian cooking.

Chinese (garlic) chives - flat dark green leaves with white flowers. Its taste is stronger than chives in the U.S.  Both leaves and flowers are edible. The fresh leaves are flat and will wilt when cooked quickly in a hot wok. There are 2 types available, green and yellow. They grow similar to chives but do not spread so profusely or quickly.

Lemongrass -lends a fresh, fine, fragrant lemony tang with hints of ginger and mint. Harvest lemongrass for its bulbous stem bases, rich with lemony flavor, or clip leaves for infusing tea and soup stock.  Good with curries, fish, shrimp, soups, stews, marinades and stir-fries. Use a ¼ teaspoon to make a refreshing tea, hot or cold.  KITCHEN TIP: Before adding to dishes, slice lemongrass into rings or strips and bruise segments to release the flavor. Freezes well.  Lemongrass forms a tall, grassy clump 3 to 5 feet tall. Its appearance rivals that of many ornamental grasses and can easily fulfill a similar role in the landscape. Due to its tropical nature, lemongrass usually only survives winters in zones 8 and warmer. This citrus-flavored grass overwinters well in a dormant state in a cool, dark spot indoors, or you can grow it as an indoor herb through winter in colder zones.

Thai basil – widely used throughout Southeast Asia and plays a prominent role in Vietnamese cuisine. It is the cultivar most often used for Asian cooking in Western kitchens.  Varieties include Vietnamese and Siam basil.  A typical annual basil plant needing full sun and hot days.

Tumeric - underground stems (rhizomes) are dried and made into capsules, tablets, teas, or spice and a major ingredient in curry powder. Its primary active ingredients are yellow and used to color foods and cosmetics. Today it is used as a dietary supplement for inflammation; arthritis; stomach, skin, liver, and gallbladder problems; cancer; and other conditions.

 Ginger -fragrant underground stem (called a rhizome) widely used as a zesty flavoring in foods. It has risen to be among the top twelve spices most consumed in the United States.

Enjoy some new cooking adventures with these two interesting cuisines. The local newspaper often has recipes or there are undoubtedly many to peruse on the internet.  Garden Delights provides herb blends from various regions of the world – Italian, Mexican, Greek (Mediterranean), Herbes de Provence (France and Western Europe) and Savory Onion (Germany and Eastern Europe).

Chamomile – While there are two kinds of chamomile, Roman chamomile is best suited as a ground cover.  It will grow in sun and partial shade, requires very little watering, can be mowed and walked on.  It produces small daisy type flowers that give off an apple-ly scent especially when walked on.  Its feathery leaves are a light green/grey color. You can harvest and dry the flowers for bath salts and teas, as well as for potpourri.

Pennyroyal -  This low growing member of the mint family has been used to keep fleas away and it also makes a terrific groundcover. It creates a dark green mat with stalks of interesting flowers.  It can be mowed and walked on.  Pennyroyal can be a very powerful herb (especially the oil), so pregnant women should avoid handling it and it should not be used on pregnant animals.  Honeybees love the flowers and it provides an excellent source of forage for them.

Sweet Woodruff – This herb is well known as a shade ground cover. It grows to about 5”, spreads by runners fairly quickly.   The star-shaped whorls of leaves and lacy white flowers are quite attractive.  Traditionally in Germany, this herb is used to infuse white wines such as Reisling along with strawberries to make May wine, celebrating the turning toward summer.  It also makes a great addition to potpourri, with a lovely sweet dried hay scent.

Whether you choose these herbs or some other creeping type ground covers, keep in mind that ground covers should be low growing plants that spread somewhat aggressively and cover an area thickly enough to keep weeds at bay. Look at the area you plan to cover and decide will you walk on it, is it shady or sunny and just how much of that grassy lawn is going away. 
As we look to making our lives a little more simple with more time to do the things we want and with less impact on the environment, taking a good hard look at that grassy lawn might be one place to begin.

Spring equinox is just around the corner and with every sun break we’re out in the herb beds.  We’ve noticed tiny shoots pushing up through the soil and soon bees will be out doing their work as buds break out on trees and bushes.  So as you are cleaning herb beds and looking at possible new areas for planting, keep in mind the pollinators (bees of many varieties and butterflies of all sorts and hummingbirds) that we depend on.    Most herbs develop flowers which could certainly be beneficial to pollinators.  This month we offer some herbs which are great for pollinators for consideration as you visit spring plant sales.  M­­­­ost of them will be available in our booth at the Home and Garden Idea Fair on April 28th or the Camas Plant Sale on May12th.

These herbs are all perennials with the exception of borage which is a prolific self-seedin biennial.  Because the low lying areas of Clark County are in hardiness zone 8, these plants shouldn’t require any special winterization.  For those of you who live in the outlying hills, rosemary especially could use some mulching to get through the hard periods of winter we’ve had the past few years.  This group of herbs will also supply flowers in a variety of colors beginning in late spring and continuing through early fall. The cool thing about not only these herbs but herbs generally is they have so many uses and these in particular will be well liked by pollinators.

Bloom late spring to early summer –May to June
Chives – a member of the onion family, they are a versatile culinary herb but the purple flowers are also edible.  Bees find them particularly “edible”. They are full of small seeds and will easily seed and take over an area.  If that isn’t what you want to happen, give the bees a few days and then trim off the flowers.  More will be produced. Once you have a chive bed started, that should be all you’ll ever need.
Rosemary – a woody stem-like bush plant that grows to 3 feet.  It likes full sun and semi-moist soil.  It has small white, pink or bluish flowers that extend up the tall stems. Rosemary has many culinary, cosmetic and medicinal uses.  Best started from a planting.
Comfrey – this is a big plant (3-5 feet with a dep tap root) with very large oval-shaped leaves. The flowers form in clusters on top of tall stems and droop downward. They come in violet (the plant for medicinal purposes), creamy (wild) and pink (ornamental). This a good plant to attract hummingbirds.  It will dye back in winter but springs forth in early spring.
 Borage – a large plant (2-3 feet tall and wide) with many stem branches that produce lots of blue flower clusters.  Attractive to bees, butterflies and many other pollinators, this self-seeding annual also provides leaves for human consumption and flowers perfect for salads, baked confections and drinks.  The leaves and stems have a cucumber taste and the flowers make colorful ice cubes.

Bloom summer – late June to August
Catnip - Bees love this perennial plant as much as cats do!  Great in teas for people to help ease stress and anxiety.  Protect plants from cats with cages. Starts from seed easily in spring or fall.  It is not a tall plant unless it is pruned regularly and becomes more bush like.  Because it is a member of the mint family, the lavender flowers stand straight on top of stems.
Lavender – this is a low shrub with many branches with tight clusters of small purplish, pink, blue or white flowers at the end of a long stalk.  Lavender comes in many varieties and are best started from plants. When it blooms in late June through July, the plants may be covered with bumblebees.  When you harvest be careful to not bring the bees indoors but always leave a few branches for the bees to continue their harvest.  Lavender has many cosmetic and craft uses and is also found in the famous French herb blend Herbes de Provence.
Bee Balm or Bergamot – grows to 2-4 feet with bright large blooms in pink, scarlet, white and lavender.  This is a great attractor for hummingbirds.  It makes a great tea and some people find the flowers good in salads.  Keep the flowers dead-headed to keep it blooming.
Lemon Balm - An outstanding herb for teas, butters, and baked goods.  The flowers are highly attractive to bees and also provide a sweet lemony taste for people. As a member of the mint family, it grows 15 – 24 inches.  The small white cluster of flowers at the top of the stems are not showy but attractive to pollinators.

Bloom summer to fall – late June to September
Anise Hyssop - Beloved by hummingbirds and butterflies, as well as bees, this attractive perennial provides a tasty addition to teas and medicinal infusions for coughs and respiratory problems.  It grows 2-3 feet tall and can be started from seeds.  It has 4-6 inch spiky flowers that are blue to violet.
Pineapple Sage – this is a large plant (3-4 feet) that isn’t like typical sage.  It is a tender perennial and dies back in fall if kept outside.   It grows well in a container and will do fine all year round in moderate temperatures or brought indoors.  It has gorgeous red spiky trumpet like flowers and gives pollinators a late season infusion before winter sets in.
 
Enjoy your spring planting and keep the pollinators in mind as you buy new plants. Wherever you  buy your plants we encourage you to purchase from an organic or natural grower to ensure heathy pollinator-friendly plants not treated with toxic pesticides, herbicides or fungicides which could be harmful to the birds and the bees and the butterflies.

Winter has settled in for real, with chilly weather and a bit of ice scattered here and there.  It’s the perfect time for warm winter tea tonics.  Whether in an elegant tea pot, steeped to perfection served with tasty scones, or your everyday morning cup to drink in haste as you head out for your day, herbal teas will hit the spot.  Herbal teas are much more than a traditional hot drink, they provide healthy benefits as well. Herbs are full of vitamins and minerals; can soothe an upset tummy or calm jangly nerves.  They are also quite tasty and the combinations are limited only by your imagination. 
Common black and green teas are often flavored with herbs.  There are a big variety if these found on store shelves, so no need to stick to one kind.  Eloyce prefers green tea with different herbs such as peppermint or lemon grass.  Erin has quite a stash of different teas in her cupboard as well but usually sticks to straight herbal tea blends (naturally caffeine free).  Other members of the family drink tea as well, with peppermint making an appearance after Christmas dinner to soothe an upset tummy for Travis.  Nettle tea is popular on the farm for Al.  He wild harvested the nettle from an area where he hunts after Erin told him it would be helpful for lung and breathing function.  We also made a special blend for a customer with a consistent cough.  She was often embarrassed in church or other gatherings because even the slightest tickle would produce a cough.  Her tea is made from sage and anise hyssop which she sips as needed to alleviate the cough.

Here are a few blend ideas to get you started:

1 part sage
1 part rose hips
1 part anise hyssop
½ part marshmallow (leaves & flowers)
2-3 slices of fresh ginger


 
Equal parts catnip, German chamomile, and lemon balm

Enjoy your winter and get brewing!


Resources:
Medicinal Herbs: A Beginner’s Guide, Rosemary Gladstar. 2012.
The Lemon Balm Plant, Rosalee de la Florét.  https://www.herbalremediesadvice.org/lemon-balm-plant.html
Chamomile Benefits, Rosalee de la Florét.  https://www.herbalremediesadvice.org/chamomile-benefits.html
Health Benefits of Ginger, Rosalee de la Florét.  https://www.herbalremediesadvice.org/health-benefits-of-ginger.html
The Marshmallow Herb, Rosalee de la Florét.  https://www.herbalremediesadvice.org/marshmallow-herb.html
 

The holidays are coming, which means lots of gatherings, parties, and gifts to share with teachers, instructors, care providers and other service providers (we give gifts to our vet and postal office every year).  So now that you dried all those herbs this summer, what to do with them?  Here are five quick and easy herbal gifts to pull together, using ingredients from your pantry that most people should readily have on hand.  If you don’t – they should be easy to find on your next grocery shopping trip.
 
Herbal sachets and eye pillows: these can be as easy as simple muslin drawstring bags, or if you are a bit of sewer like us – from your lovely fabric stash.  Eye pillows should be about 3” wide by 8” long, while sachets can be any size.  Sachets can be used in cars (especially good for those with long and stressful commutes), linen closets, tucked into a pillow, or anywhere a bit of herbal fragrance is needed or even in the bath. Bath Sachet – use a muslin, cheesecloth or plain cotton fabric bag or (a rather large infusion); can be reused; tired travelers will find this relaxing and soothing.
Herbs to use: lavender (soothing, relaxing, and slightly floral; it also is a good pest deterrent), mint (cool, refreshing scent; cleansing; help keeps mice away), chamomile (soothing and calming, said to help people fall asleep; a common strewing herb used as a disinfectant and freshener), lemon balm or lemon verbena (retain their fragrance when dried, old saying claims “it makes the heart merry”; stimulating).

Suggested blends: 
Soothing Herb Blend for eye pillow – 1½ C rice, 1 part lavender, 1 part mint (heated or chilled a great eye soother)
Sachets – 1 part mint, 1 part lemon balm and 1 part lavender
OR 2 parts lavender, 1 part chamomile, 1 part lemon balm
Bath Bag – 1 part chamomile, 1 part mint, 1 part lemon verbena

Herbal infused vinegar: easy to make and so tasty, plain vinegar will forever be replaced especially in salad dressings. 
Basic process: bruise or chop fresh herbs or crumble dried herbs and place in a clear glass jar. For most fresh herbs use 4 tablespoons per cup of vinegar and for dried herbs use 1 tablespoon per cup of vinegar.  Basil and tarragon are popular for vinegars and require ½ cup fresh herbs per cup of vinegar or ¼ cup dried herbs. Now cover the herbs with vinegar (a good quality vinegar like white wine or red wine vinegar. White distilled vinegar is okay to use but most likely not cider vinegar.) Use a plastic lid or cover the jar with plastic wrap before putting on the metal lid, then sit the jar in a sunny window for about one week.  Sunny window – what, it’s December. Ok, here’s a second option.  Heat the vinegar on the stove or in the microwave before adding it to the herbs.  Important – gently heat NOT  boil!  And if there is time a third option – put the jar in a dark cupboard for 3-4 weeks.  Lastly, strain the herbs and store in a pretty cruet or jar.  Recycled jars also make good containers, remember to use glass.
Herbs to use:   basil (often associated with Mediterranean cuisine); tarragon (often found in classic French sauces; warm, spicy taste); rosemary (strong flavor so pairs well with mild flavored veggies and potatoes; also the herb of friendship); lemon verbena (see above); lemon balm (also see above)
 
Herb infused whipped butter: plain butter is tasty but herbed butter is not only special, colorful and fragrant but scrumptious.  Use it as a spread on all kinds of breads and on veggies, pasta, rice or fish and poultry.
Basic butter:  let butter soften at room temperature. Unsalted butter is best because it lets the flavor of the herbs come through. Beat in the herbs by hand or with an electric mixer.  Pack into molds or shape into balls, then chill for at least three hours.  Wrap in plastic wrap and store in the refrigerator where it will last for about one month or freeze where it will be good for three months.  For ½ cup (4 oz) butter use 1½ to 3 teaspoons of dried herbs.  Try individual herbs or combinations such as sage, marjoram and garlic, dill and chives, or mint and lemon balm.

Herbs to use:  sage (typically paired with poultry but rich flavor goes with many vegetables and meats); garlic (distinctive flavor enhances almost every dish); dill (often featured in Scandinavian dishes; add to cauliflower, green beans, carrots, squash and breads)

Herbal infused sugar and salts:  delicious and tasty with lots of uses, these easy to make gifts will suit the person who loves to spend time in the kitchen. 

Basic process for salts:   Use 1/4 C salt to 3 tsp dried herb.   Mix and store salts in a glass container with a tight lid. Store in glass jar in cupboard to help retain color/flavor, best used in about 6 months
Note – you can use fresh herbs, but they require an added step of drying the salt/herb mixture at least overnight, or for a shorter time in the oven or dehydrator.  We’ve suggested dry herbs to keep it simple.  Plus it’s the season when fresh herbs can be in short supply – so dry seems like the best fit here.
 
Some combos to try:
Tuscan: Himalayan pink salt + rosemary, sage & thyme
Provence: coarse white salt + basil, savory, rosemary, thyme, lavender
Savory: Celtic grey salt + savory, thyme, chives, parsley, oregano
Other herbs to consider: sage, dill, cilantro
Suggestions for use: use as a dry rub on any veggies or meats; season roasted veggies such as potatoes, squash, and root veggies like carrots and parsnips; add to soups and stews near the end for a burst of flavor; mix with mashed potatoes or riced cauliflower
Basic Process for sugars:
2-3 Tbsp dried herbs (lavender, mints, sage, rosemary, or thyme are good choices)
2 C granulated sugar

Chop the herbs thoroughly and add to the sugar a little at a time; stirring after each addition. Place the sugar mixture in an air tight jar and allow to stand for 2 days in a cool, dry place. Stir the sugar every 2 - 3 days, to evenly distribute the herbal essence. Even dry herbs may still have a little moisture in them and stirring the sugar will keep it from clumping. The sugar should be ready after about 2 weeks of storing and stirring.
The sugar will have absorbed some of the herbs oils and the herbs themselves will have begun to dry. Use the sugar, herb flecks and all, to season homemade baked goodies, iced tea, lemonade, and other drinks.
You can also process the herbs and sugar in a food processor to create a finely granulated or even powdered sugar – delicious for sprinkling on top of baked goods
 
Decadent Herbal Skin Scrubs (sugar or salt): mixing herbs, a bit of oil, and sugar or salt produces a lovely and scrumptiously decadent scrub that smooths and moisturizes skin, especially during the cold, dry winter weather. 
Basic recipe:
The Base - 1 cup sugar or sea salt of your choice
The Binder – ¼ cup of oil of your choice (or reduce oil a little bit and add up to 2 T honey for more healing moisturizing)
Dried Herbs – 1 to 2 T of your choice (see below for ideas)
Essential Oils – 10-15 drops of any combo of your choice (see below for suggestions)
Note – remember to keep your ratio of base to binders: 80% base to 20% binders
Blend your base and binder together, mixing well to coat the base thoroughly with the binder.  Add any dried herbs, mixing well, then add essential oils if desired, and blend again.  Scoop into jar and store in a cool, dry location and use within about 2 months.

Why choose salt over sugar or sugar over salt?  Salt is more exfoliating, so especially good for rough skin on feet and elbows, while sugar can be more smoothing and especially good for delicate, sensitive skin, such as lips, hands, face or legs. 


What type of oil should you select? Olive is sticky, which is very moisturizing and supportive for healing skin issues; almond & apricot are very smooth and mild scented; coconut is also very sticky and can be good for “hot” skin conditions, since it can be more solid at room temp, it might work best blended with another oil and/or some honey.
Herbs to Use: rosemary provides a nice exfoliating addition, and has that lovely resinous almost piney scent reminiscent of the holidays; calendula is well known for its skin healing properties, and it’s bright sunny orange color will add some cheer to the longer days of fall and winter; lavender is soothing and relaxing, with a light floral scent; thyme is an excellent exfoliating choice and you can get scents such as lemon or lime; mints such as peppermint and spearmint provide a brisk and refreshing scent along with a soothing tingle for tired feet and legs.  All of these herbs also work as essential oils for scents.  Additionally, a teaspoon of vanilla, lemon, or cinnamon extract can be a lovely scented addition to any salt or sugar scrub. 

 The final harvests of herbs often occur during these lovely fall days and may include some initial pruning.  Many herbs are not as lush in the fall and you may see some rust or powdery mildew.  You probably won’t want to use those herbs, so prune them now if you have the time.  Harvest what you can and use the “less than best” leaves and flowers in some fall crafts which may make great holiday gifts.
 
Here are a few suggestions:
 
Wreath/garland
Create a simple kitchen herbal hanging that you can use throughout the winter.  It will bring brightness to your home while also providing practical herbs to use in your cooking and more!

1. Harvest a collection of different herbs from your gardens such as sage, thyme, lavender, rosemary, marjoram and oregano.  Leave stems at least 3" long.
2. Gather herbs together in small bouquets or bunches and tie off with thin wire, raffia, or thin twine (whatever you have on hand).  Plan for at least 10-12 bundles for a good size round shaped wreath.
3. Lay one bundle of herbs down on your working surface, then lay another bundle on top, overlapping the front of the second bundle to cover the stems of the second; then secure them to each other hiding the twine.
4. Continue layering bundles and securing them together to form a wreath (can be round, square, triangle or whatever shape suits your fancy!).
5. Hang your finished creation and enjoy all winter!

You can also use a wreath base, such as grapevines or raffia, or instead of a wreath you can make a braid of raffia for a base, and attach the bundles to the braid for a nice vertical hanging.  You could also hang the bundles on a string to make a longer hanging. 

Room Fragrances
These room fragrances are not your grandmother’s potpourri sitting in a basket on the coffee table for years covered with dust.  Purchased potpourris often have wood chips which overpower the fragrance of the herbs.  Use whole herb leaves and flowers in a bowl with a lid that has holes.  The fragrance flows out but the “less than best” herbs aren’t seen.  If you want to add a very few drops of essential oils that would be okay.
The potpourri can become the basis for other crafts for yourself or as gifts for the upcoming holiday season.  Such as sachets, which is just potpourri in a fabric bag.  The ingredients aren’t seen, so again the herbs and flowers from your fall harvest with work fine.  Little bags can easily be sewn or not.  Tie squares, circles or any shape with pretty ribbon and all is good or sew them if you like.  Use fabric pieces (recycle-reuse!) in fancy or no so fancy colors and styles.

Want some specific recipes? Here's a good place to start.  There are many others so give it a try. Potpourris will not work for everyone (as I was reminded) so be sensitive to those with sensitive noses and respiratory systems. 

Plants, particularly some of the woody herbs, are still growing and the sap is flowing- even if ever so slowly.  Many insects and birds are still depending on these plants for their fall sustenance, so prune lightly and save the best for your use and finish the job later this winter.

Sometimes, we find our inspiration for our writings from the myriad suggestions for different celebrations, and informational months.  This month, we were pleased to find out it is Better Breakfast Month!  We’ve got two herbal inspired recipes for you, to help create an easy, healthful, and herbally good breakfast.
 
No doubt nutritionists thought about September being better breakfast month because it is typically when kids (young and old) return to school. We should probably think about “better” breakfasts all the time. Those same nutritionists tell us that we should have some kind of protein at this meal. But this also the meal that is probably the most hurried as those same children are hustled out the door and harried parents get their day going, too.  (Oh, to be retired!) 
 
Here is an easy (ie- no fancy ingredients, and a must in our households for nearly all recipes!) make ahead recipe that contains protein and along with some fruit, glass of milk or juice will get your breakfast into the “better” category.  Make extra and freeze them ready to heat, serve and eat, on the run if necessary.  Our littlest farmer loves a good muffin, and often spends quite a bit of time in the kitchen baking with Grandma Eloyce.  This recipe was one she adapted from the internet.  Feel free to do the same – adapt and add what you think would be tasty for veggies, use gluten free flour (we will definitely be doing that), or even vegetarian breakfast sausage!

Savory Breakfast Muffins
Prep and Cook Time:  49 min
2 tsp olive oil
12 oz bulk breakfast sausage – any variety
 ½ C diced red bell pepper
1 C all-purpose flour
1 C corn meal
½ tsp baking soda
 ¼ tsp salt
 1 Tbsp Garden Delights Savory Onion Herb Blend
 2 eggs
 1 C milk
 1 C fresh sweet corn kernels
  ½ C chopped green onions
  ½ C grated sharp Cheddar cheese, plus more for sprinkling on muffins
  ¼ C melted butter

Preheat oven to 375°.   Place paper liners in 12 muffin tin cups. Heat olive oil in a skillet over medium-high heat and place sausage in skillet.  Cook until the sausage is crumbly and thoroughly cooked, about 7 minutes. Add bell pepper; cook for about 2 minutes. Remove skillet from heat. Push sausage mixture to one side of the pan and blot up some of the rendered fat with wadded paper towels leaving about 1 tablespoon. Let mixture cool.  Place flour, corn meal, baking soda, salt and herb blend in a mixing bowl. Whisk until combined. In a separate bowl, whisk eggs and milk together. Add egg/buttermilk mixture slowly to flour/cornmeal mixture. Add fresh corn kernels, green onions, Cheddar cheese, and reserved sausage mixture. Stir in melted butter; mix just until flour is mixed in. Divide batter among cups in prepared muffin pan. Top with a few shreds of Cheddar cheese. Bake until golden brown and a toothpick inserted into a muffin comes out clean, 25 to 30 minutes.

The herb Savory used in the Savory Onion Herb Blend is said to help with intestinal gas.  It is a flavorful herb, with spicy and peppery overtones. It is often associated with bean dishes.  As a culinary herb, savory is good with strong tasting vegetables such as cabbage and turnips. It goes well with any meat and is often an ingredient in sausage recipes.It is a favorite herb in German cooking.

There are two common types: Summer savory – an annual, start from seed, milder flavor, more tender leaves; Winter savory – a perennial, best to start from a cutting or a plant.  Flavors are considered interchangeable.  Both grow to about 12- 15 inches tall and 8-10 inches across.  They are considered disease resistant, and like full sun and well-drained soil.  We prefer the winter savory because it is a perennial, and thus less maintenance.  It also doesn't take up room in our veggie garden, leaving room for our annual herbal tri-fecta.

We both like to start our morning with a good cuppa – Mom drinks green tea with ginger and a few other herbs, while I (Erin) focus on herbal teas (I’m keen on only getting my caffeine in the form of chocolate – ha!). 

I’m often on the hunt for something than the traditional English Breakfast or Early Grey, which both have black tea in them - tasty but just not my cup of tea!  In my never ending research, I did find some interesting things about Earl Grey tea.  It uses bergamot, which is an oil made from a special variety of Italian orange.  Funny thing – the orange isn’t really orange in color, but really green, more like a lime.  It is a winter ripening orange that grows in a specific area of Italy (I liken it to our regional Walla Walla sweet onions!). 
 
Some of you may be thinking, bergamot, that sounds familiar?!  Well, Monarda, also known as bee balm, is also called bergamot sometimes.  This beautiful, easy to grow herb was used traditionally by the native peoples of Canada and the US, and can be found growing wild through out much of these regions.  The native peoples called it Oswego tea, and used it as a healing brew for a wide variety of ailments.

Bee balm is relaxing yet stimulating (like many of its fellow mint family members), with a bit of a spicy warmth that makes it a perfect herb for a fall tea blend, especially as we head into the coming cold and flu season, since it supports lungs and throats during those illnesses.

Try this herbal blend, and if you like it, mix up a larger batch to get you through the fall, this season of transition. 

Fall Bee Balm Tea
3 parts bee balm
2 parts lemon balm
1 part German chamomile (can be left out for those with sensitivities and allergies)
2 parts mint (any kind of mint, although peppermint or orange mint would likely blend best)

Note: parts can be any measurement you want; this can be a good way to try out an herbal recipe to decide if you like it.  If you want to make a small batch, start with a part = teaspoon (would work for a couple of cups worth of blend).  If you find you really enjoy this blend, and want to make a larger batch, try part = ½ cup. 

Don't have these herbs handy or not interested in making your own?  Our Cold Calming Tea offers a lovely blend of bee balm, anise hyssop and other warming herbs perfect for fall and waking up!

From ants to mosquitoes and even squirrels our gardens (and sometimes ourselves) are besieged with pests of all sorts.  Herbs have been used since ancient times to help alleviate especially insect pests around the home. Certain herbs have been known to be companion plants helping to scare away pests from their neighbor plants.
Here are a few tips for using herbs, instead of chemicals, to keep your yard, garden and home pest free.
 
Moths find another home when southernwood is strewn about. Lay branches in a closet or cupboard to protect clothes and linen.
Plant marigolds and garlic among your vegetables.  Their roots secrete an enzyme that many insect pests find toxic.

Deer are often more than just pesky critters, they can do real damage to gardens and yards. Here are a few tips from Jessica Walliser at TRIB Live about some characteristics of plants that may help deter the deer because they won’t eat them.  Plants with hairy, fuzzy or prickly foliage are avoided by deer. This would include lambs ear, yarrow, sedges and ornamental grasses.  Deer like plants that smell good to them so they turn up their noses to plants that are heavily fragranced.  Ornamental and culinary sages, rosemary, thymes, oregano, lavender and catmint are good choices in this category.  If all else fails, the best bet is to build a tall, strong fence.
Squirrels are not fond of peppermint according to Mike’s Backyard Nursery. Keep a few live peppermint plants positioned around the yard and garden to dissuade the squirrel invasion.   If needed, put 2-3 drops of peppermint oil on cotton balls and place around plants to be protected.  We found squirrels to especially enjoy tulip bulbs.

There must be thousands of methods for deterring slugs and maybe they all work but the problem is slugs are so plentiful they just keep on going and going like that TV bunny.  Look for natural tips at www.organicauthority.com.    We are also trying southernwood laid around our catnip plants to keep slugs away.  Oh, those nasty slugs.  We’ll let you know if it is at all helpful.

Any standing water is a mosquito breeding ground.  Check your yard regularly for water that may have collected in pots or other outdoor containers.  Refill birdbaths every couple of weeks to discourage mosquitoes.  Here at the farm we keep goldfish (I think maybe they’re “herbal” fish) in our large watering tanks to remove the mosquito larvae population.
Mosquitoes are kept away with a combination of rosemary and catnip which you can weave together and attach to your hat or wear as a necklace.   We provided this combination to some food vendors and they said it was very helpful.  Using a double infusion of feverfew to bathe arms, face, neck and exposed skin, then letting it dry, will provide protection from gnats, mosquitoes and flies.  Pennyroyal and southernwood as well as rosemary and catnip, grown in pots on patios help to keep mosquitoes at bay.
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Here are three herbs that are known to repel insets.  They are all perennial and typically grow well in our area.  (Exceptions are 2 weeks of temperatures in the teens and freezing snow like last winter.)  They can all be dried and used in the home for a variety of purposes.
Catip – a member of the mint family, catnip is well known to cat lovers as the “drug” of choice for kitties.  It is a hardy perennial that grows 1 to 3 feet high in a bush type plant. In a tea, it is soothing and helps sleep to come more easily.
The essential oil in catnip that gives it that special odor, is also known to repel mosquitoes according to the American Chemical Society.  Often better than commercial products.  The extension office of the University of Illinois indicates that catnip repels a large variety of insects and sachets around the kitchen help keep flies and ants away.
 
Rosemary – grows wild along the warm Mediterranean coasts.  But it can be a somewhat tender plant and freezing temperatures can kill it even in our somewhat temperate climate. It is a perennial that in sunny well drained soil can grow quite large, as much as 4 – 6 feet.  The roots are susceptible to rot and somewhat fragile.  Mulching over the winter might provide some protection.
It has a very long history of multiple uses.  Its strong taste has made it a favorite flavoring herb for centuries.  The pungent odor makes it useful in moth repellent sachets and room potpourris to keep insects away.
 
Southernwood – is a member of the artemisia family.  It is a hardy bush and can grow to 3 feet.  The leaves are fragrant and feathery and need a trim in the spring. There are three varieties: lemon (the most common), tangerine and camphor.  It dries well and maintains its fragrance.  Just cut a few small branches and hang upside down in a brown paper bag.  It has no known culinary uses but is well known for keeping ants and moths out of a house. It makes a lovely ornamental addition to any yard.